This Korean bulgogi marinade recipe is simple, and uses inexpensive, thin-sliced brisket instead of the traditional and more expensive tenderloin or sirloin cuts. The taste is nearly identical, and it can be served over rice, vegetables, or by itself as an entree. Equipment A hot grill, at least 500°F, 700°F is better A cast iron grill grate, like this one Thin metal … [Read more...]
Barbecued Corned Beef Brisket | Quick and Easy
It's St. Patrick's Day dinner for us, and we're serving the not-so-traditional version of corned beef. We love it barbecued over some white oak. Read on to see how you can turn out the best corned beef brisket ever. Barbecued corned beef is better than the traditional boiling. This is not my opinion, it's my fact;-) First, a little background. Both corned beef and pastrami … [Read more...]
World Class Tri Tip Steak on a Budget
Arwens Abendstern / Food Photos / CC BY-NC-SA When the temperatures top 100 and the shade on our fishing grounds has given way to glaring sun, fishing slows and the conversation often drifts to what ifs. More than once we’ve opined on our fly of choice, if we were allowed to fish with only one fly. My choice is the Prince Nymph, because of its ease of tying with low cost … [Read more...]